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Super-Duper Chili

No one ever guesses the "secret ingredient" in this recipe that I created. A can of mushroom soup is what makes the chili so thick and creamy. Take this spicy concoction to a fall potluck or church dinner, and watch folks warm up to it! -Elizabeth Mays, Nunnelly, Tennessee
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    14 servings (3-1/2 quarts)

Ingredients

  • 1 pound bulk pork sausage
  • 1 pound ground beef
  • 2 cans (16 ounces each) hot chili beans, undrained
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 8 ounces process cheese (Velveeta), cubed
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper

Directions

  • In a large soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.
Nutrition Facts
1 cup: 292 calories, 14g fat (6g saturated fat), 39mg cholesterol, 974mg sodium, 22g carbohydrate (5g sugars, 6g fiber), 17g protein.

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